Oven-Baked Pork Shoulder in Foil
Incredibly tasty, appetizing, and piquant - perfect for a festive table! Foil-baked pork shoulder turns out juicy and aromatic, and the method is simple and accessible. Served hot, it works as a main with any side; chilled, it’s great for sandwiches and wraps.
Updated : 16 January, 2026
Easy
About 30 min.
Ingredients
1 kilograms
Pork shoulder
5
Garlic
1 tablespoon
White wine vinegar
1 tablespoon
Vegetable oil
0.5 teaspoon
Fennel
5 grams
Herb mix
0.5 teaspoon
Ground pepper mix
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to bake pork shoulder in foil in the oven? It’s very simple! First, prepare the ingredients. You need one large boneless piece of pork shoulder, about 1 kg (about 2.2 lb). Peel the garlic cloves and leave them whole. If the cloves are large, cut them lengthwise in half. Fresh garlic can be replaced with 1/2 tsp garlic powder.
Step 2
Rinse the meat and pat it very dry with paper towels. If water remains on the pork, the vegetable oil will slide off the surface.
Step 3
Coat the pork with vegetable oil and drizzle with white wine vinegar. Salt and pepper the piece on all sides.
Step 4
Place the shoulder on a sheet of foil. Sprinkle the meat with herbes de Provence, then place the garlic cloves and fennel seeds on top. If you like, you can make small cuts all over the meat and insert the garlic cloves into the pork instead of laying them on top.
Step 5
Wrap the shoulder in foil, lifting the edges upward so the juices don’t leak out, and transfer it to a baking dish. For extra security, I also lined the dish itself with foil. Pour a little water into the bottom of the dish. This helps the meat stay juicy and not dry out during baking. The water must not get onto the meat itself.
Step 6
Bake the meat in a preheated 190°C oven (375°F) for about 1.5 hours. The exact time will depend on your oven. Then open the foil, return the meat to the oven, and bake on convection at 180°C (350°F) until a golden-brown crust forms. Make sure the garlic cloves don’t burn.
Step 7
Let the cooked pork shoulder rest for 15 minutes so the juices redistribute evenly. Then slice into portions and serve. Enjoy your meal!
Author note
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